Saturday, March 19, 2016

Weekend Round-Up

Some of the Week's Best
Brunch Recipes
Lemon Ricotta Pancakes with Fruit Sauce
Next to Mint Brookies, Best Discovery of the Week:Brookies Cookies
Have a sweet craving but can’t decide whether to go for chocolate chip cookies or decadent brownies? Meet the brookie. If you haven’t met her yet, she’s sure to change your life.
The following recipe was featured in Woman’s World magazine, Oct. 12th, 2015 issue.
  • 1- 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (5 1/2 tablespoons) unsalted butter
  • 2 oz unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1- 1/4 cups granulated sugar
  • 1- 1/4 cups packed LIGHT brown sugar
  • 1- 1/2 cups butter or margarine, softened
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 4-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups semisweet chocolate chips
**Begin brownie cookie recipe first**
  • Preheat oven to 350 degrees. Line baking sheets with parchment or silicon baking liner; set aside.
  • In a small bowl, combine flour, baking powder and salt; set aside.
  • In a large bowl, melt butter and chocolate in microwave on HIGH setting for 30 seconds, stir. Reheat for an additional 15-30 seconds until fully melted, stir again.
  • Mix in sugar, eggs and vanilla. Add the flour mixture and stir until batter is completely blended. NOTE: batter may appear thin and tacky. Set bowl aside to thicken while preparing soft chocolate chip cookies.
  • In large bowl, cream granulated sugar, light brown sugar and butter until light and fluffy.
  • Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add chocolate chips.
  • Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
  • Wipe ice cream scooper clean or use a second tablespoon to scoop rounds of brownie cookie dough next to each round of chocolate chip cookie dough.
  • Join the two cookie doughs together by a small pinch to adhere any gaps.
  • Bake 8-10 minutes. Leave cookies to cool in pan for 1 minute then transfer cookies to a cooling rack. Serve immediately or save for later in an air tight container for one week. 
Kitchen tips:Brownie cookie recipe can be doubled to make enough to use the remaining chocolate chip cookie dough. 
Refrigerate cookie and brownie dough for an hour as it will stiffen the dough and should not fall flat upon baking.  
Note: You can use store bought chocolate chip cookie dough instead of making the cookies.

No comments:

Post a Comment